Apple-cream bee sting

For 12 pieces
  • 200 g flour
  • 30 + 90 +50 g sugar
  • 2 EL Yeast dough guarantor
  • 1 Egg (size M)
  • 25 + 75 g butter
  • 100 ml Milk
  • 125 + 375 g whipped cream
  • 150 g sliced ​​almonds
  • 800 g Apples
  • 4 EL lemon juice
  • 200 ml 'winter apple' grain
  • 2 EL cornstarch
  • 2 packet Vanilla sugar
  • 2 packet cream stabilizer
  • Icing sugar and mint
  • flour
  • fat
75 minutes
light
1.
Mix flour, 30 g sugar and dry yeast. Add egg, 25 g butter at room temperature and milk and knead with the dough hook of the hand mixer for about 2 minutes. Roll out the dough on a floured work surface into a circle (26 cm Ø). Grease the springform pan (26 cm Ø) and add the batter. Let rest for 15 minutes. Melt 75 g butter in a saucepan. Add 90 g sugar and cook until melted. Pour in 125 g of cream and cook for 1 minute. Stir in the almonds and spread on the cake. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 25-30 minutes. Loosen the edge with a knife and let cool in the tin. In the meantime, peel, quarter, core and cut the apples into wedges. Heat 50 g sugar and lemon juice in a saucepan. Add the apple wedges and the grain, bring to the boil and cook for about 2 minutes. Mix the starch with a little water. Pour into the compote while stirring and cook for 1 minute. Let cool down. Halve the cake horizontally. Place the bottom base on a plate and enclose it with a cake ring. Spread the compote on the floor. Whip 375 g cream until stiff, pour in the vanilla sugar and cream setting agent. Put the cream on the compote, smooth it out and refrigerate for about 1 hour. Place the top of the cake on top of the cream, dust with powdered sugar and decorate with mint. TIP: Divide the cake topper into 12 pieces and place on the cake. Makes it easy to cut the cake!
2.
Waiting time approx. 3 hours
1 piece approx:
  • 480 kcal
  • 2010 kJ
  • 7 g protein
  • 28 g fat
  • 40 g carbohydrates

0 Comments

Leave A Comment